One of the most unusual deals in my life: the exchange of a handful of Odessa sand for a recipe 🙂 When I met Rossario, the chef of the Osteria Enoteca restaurant in Piazza San Marco in Venice, it turned out that he collects sand, and I collect recipes. And we quickly made a mutually beneficial deal 🙂 I am sharing my find with you.
One of the most unusual deals in my life: the exchange of a handful of Odessa sand for a recipe 🙂 When I met Rossario, the chef of the Osteria Enoteca restaurant in Piazza San Marco in Venice, it turned out that he collects sand, and I collect recipes. And we quickly made a mutually beneficial deal 🙂 I am sharing my find with you.- Prep time: 5 minutes
- Cook time: 25-30 minutes
- Serves: 4-6
- Difficulty: easy
- Course: pasta & risotto
- Cookware: copper saucepan, wooden spoon
- Cuisine: Italian
Ingredients
- 320 g arborio, carnaroli, or vialone nano rice
- 150 g leeks / or 3 shallots / or 1 medium onion, finely chopped
- 2 cloves of garlic, finely chopped
- 150 g butter
- 150 ml dry white wine
- 1.2 litre stock
- 60 g parmesan, grated
Cooking method
Step 1
Put a saucepan with stock on low heat so that it constantly simmers. Melt 100g butter in a separate saucepan over low heat. Add onion and sauté until it is soft and translucent but doesn’t change its colour. Add garlic and stir. Add rice. Stir constantly and fry until the rice becomes transparent.
Step 2
Increase heat to medium. Pour the white wine into a saucepan with rice and cook, stirring constantly with a wooden spatula or spoon, until the wine is completely absorbed by the rice. Stir in the stock, ladle by ladle, so that each time it covers the rice completely. Constantly stirring, wait for each addition to absorb before adding the next. Continue cooking the risotto in the same way until the stock is completely absorbed. The rice should be al dente when cooked. Remove risotto from heat, add 50g butter, parmesan and stir vigorously. Put the risotto on plates and serve immediately.
My tips and tricks:
Rossario also showed me a little secret on how to tell if risotto is cooked right. To do this, place a spoonful of risotto on a flat plate and hit it lightly from the bottom. You will see the effect that the Italians call “wave” or “all’onda”: the risotto spreads slightly, but holds its form. And by patting on the plate from below, it can be spread over the entire surface.
- 320 g arborio, carnaroli, or vialone nano rice
- 150 g leeks / or 3 shallots / or 1 medium onion, finely chopped
- 2 cloves of garlic, finely chopped
- 150 g butter
- 150 ml dry white wine
- 1.2 litre stock
- 60 g parmesan, grated
- Put a saucepan with stock on low heat so that it constantly simmers. Melt 100g butter in a separate saucepan over low heat. Add onion and sauté until it is soft and translucent but doesn’t change its colour. Add garlic and stir. Add rice. Stir constantly and fry until the rice becomes transparent.
- Increase heat to medium. Pour the white wine into a saucepan with rice and cook, stirring constantly with a wooden spatula or spoon, until the wine is completely absorbed by the rice. Stir in the stock, ladle by ladle, so that each time it covers the rice completely. Constantly stirring, wait for each addition to absorb before adding the next. Continue cooking the risotto in the same way until the stock is completely absorbed. The rice should be al dente when cooked. Remove risotto from heat, add 50g butter, parmesan and stir vigorously. Put the risotto on plates and serve immediately.